Replacement of sodium caseinate

ABSTRACT

Compositions of dry whey solids and alkali polyphosphates are provided which exhibit functional properties in food compositions as well as nutrient value. The polyphosphate is present in an amount of at least one percent based on protein and the polyphosphate desirably has a P2O5 content of 66 percent or greater. These compositions are preferably used as replacement, total or partial for sodium caseinate in nonbutterfat dairy products.

United States Patent New York, N.Y.

Appl. No. Filed Patented Assignee REPLACEMENT OF SODIUM CASEINATE 23Claims, No Drawings US. Cl 99/54, 99/57, 99/63, 99/116, 99/117, 99/136,99/139 Int. Cl ..A23c 23/00, A23c 13/12, A23c 19/12 Field of Search99/54, 57, 63, 94, 139

References Cited UNITED STATES PATENTS 2/1960 Otto 99/63 3,201,2458/1965 Clark et al. 99/57 3,269,843 8/1966 McKee et al 99/94 3,356,50712/1967 Wingerd 99/139 3,458,319 7/1969 Block et al 99163 X OTHERREFERENCES Webb et al., The Utilization of Whey: A Review. .1. Da. Sci.Vol. 31, No. 2. Feb., 1948 (pages 154- 157) SF22158.

Primary Examiner-Lionel M. Shapiro Assistant Examiner-D. M. NaffAttorneys-Paul J. Juettner, Wayne C. Jaeschke and Martin GoldwasserABSTRACT: Compositions of dry whey solids and alkali polyphosphates areprovided which exhibit functional properties in food compositions aswell as nutrient value. The polyphosphate is present in an amount of atleast one percent based on protein and the polyphosphate desirably has aP 0 content of 66 percent or greater. These compositions are preferablyused as replacement, total or partial for sodium caseinate innonbutterfat dairy products.

REPLACEMENT OF SODIUM CASEINATE This invention relates to compositionsof dry whey solids and inorganic phosphates. More particularly, thisinvention relates to dry mixtures of whey solids and certain phosphatesalts which impart desirable functional properties to whey therebypermitting its use in food applications where it was heretoforeunsuitable.

The compositions of this invention are useful in various foodcompositions particularly those containing fat. Areas of particularutility include both liquid and powdered coffee whiteners, whippedtoppings, filled milk and imitation milk.

As a byproduct of cheese production, whey has long been discarded aswaste. In recent times world-wide shortages of protein have directed aconsiderable effort to the recovery of whey protein as a food source.While a relatively small proportion of whey is utilized in animal feed,and a proportion is dried and utilized for human consumption, a largeproportion of whey is still discarded as waste. This has resulted notonly in a loss of recoverable protein as a food source but has alsocontributed to the pollution of many streams, lakes and rivers.

The very composition of whey has historically mitigated against its useas a food source. Whey contains only from about 5 to about percentsolids, and the remainder being water. Thus, to even produce dry wheysolids, a disproportionately large amount of water must be removed.Large scale drying techniques have in recent years been developed,however, which make the production of dry whey solids both technicallypossible and economically feasible. A very large proportion of the driedwhey produced, however, still is utilized as animal feed. Utilization ofdried whey in food compositions for human consumption has not provedfeasible because of the functional deficiencies inherent in the dry wheysolids themselves.

One particular food area where the use of whey has proven functionallydeficient is in nonbutterfat containing dairy product compositions suchas the coffee whiteners, whipped toppings, and the like. While suchproducts could theoretically utilize dry whey solids, they have beenfound functionally deficient. Dry whey used in nonbutterfat coffeewhitener compositions for example, results in products which exhibit oilseparation, and feathering in hot coffee. While this is nutritionallyunimportant, it is aesthetically unacceptable. Liquid coffee whitenersutilizing dried whey exhibit not only the foregoing deficiencies butadditionally are subject to phase separation which again is alsounacceptable from a market standpoint.

Accordingly, it is believed that the present invention which overcomesthe inherent problems in the use of dry whey solids in food applicationsrepresents a considerable advance in the art which could effect theutilization of unused protein and consequentially reduce somewhat thepollution of the streams and rivers into which the greater portion ofliquid whey is conveniently discharged as waste.

In accordance with the present invention, dry whey solids have beenfound to be functionally suitable for use in nonbutterfat dairy productsby simple admixture with a particulate alkali metal polyphosphatewherein the alkali metal ion has a molecular weight greater than 10 andless than 50, i.e., sodium or potassium.

The linear alkali metal polyphosphates suitable for use in thisinvention are those having a P 0 content of 66 percent or higher.Illustrative of the linear alkali metal polyphosphates are the sodiumhexametaphosphates (Grahams salt) and potassium polymetaphosphates.

The linear sodium polyphosphates generally have an average chain lengthof from about l0 to about 100 although those having an average chainlength of from about 12 to about 35 are preferred. The potassiumpolyphosphates generally have average chain lengths from about 1,000 toabout 10,000. Mixtures of the linear alkali metal polyphosphates can, ofcourse, be used in this invention.

Whole liquid whey is the liquid normally obtained from the manufactureof cheese. This liquid is residual from the after the formation andremoval of the curds. The whole liquid Approximate Constituent Percentby Weight Water 93.2 Protein 0.9 Lactose 5.l Fat 0.3 Minerals 0.5

Whole liquid whey generally contains approximately 7 per cent by weightsolids. The whole whey solids are obtained by removing water from thewhole liquid whey. This drying operation can be effected by severalprocesses. For example, the whole liquid whey can be dried directly byconventional techniques to provide whole dry whey solids or prior todrying some or all of the nonprotein components can be removed.

It is an important feature of this invention that dry whey can be usedcontaining all the solid components of the liquid whole whey to percentdry whey protein. Accordingly, it is intended that for purposes of thisinvention dry whey solids include dry whey containing up to 100 percentwhey protein. Whole dry whey generally contains at least 5 percent byweight and usually about 12 percent by weight whey protein but thisamount can vary depending on such factors as the milk source, the cheeseprocess, and the like.

The amount of linear alkali metal polyphosphate utilized in the wheycomposition of this invention will vary slightly depending upon theparticular dry whey solids employed and the particular recipe in whichthey are to be used. In general, however, amounts of at least 1.0percent based on the percent whey protein are satisfactory although itis preferred that amounts from about 10 to about 40 percent be used andmost preferred that amounts from about 25.0 to about 35 percent be used.Slight adjustment well within the skill of the art may be desirable toachieve optimum performance in any given formulation.

Ratios of 5:1 protein to phosphate by weight to ratios of 3:1 arepreferred based on economic consideration and optimum effectiveness,although higher and lower ratios can be employed.

The whey polyphosphate compositions of this invention are formed by thesimple admixture of the component ingredients. It is, of course, desiredthat these mixtures be thoroughly blended to provide a uniform mixture.Any conventional blender or mixers suitable for blending dry powders canbe used provided, of course, they meet the general requirements of foodprocessing.

In respect to particle size of the whey polyphosphate mixture, there areno critical requirements, although it is desirable that the phosphateand whey particles be of relatively similar size to avoid gravityseparation in transit. A whey polyphosphate mixture having particlesizes of from about 80 mesh to about mesh has been found to be quitesuitable, although larger and smaller particle sizes can be employed ifdesired.

The mixtures of this invention, as indicated above, are useful innonbutterfat dairy products and it has been found that they areparticularly useful in those areas wherein sodium caseinate has beenheretofore used. The mixtures of this invention serve effectively as areplacement for sodium caseinate on equal protein basis in the whole orin part.

Sodium caseinate formed by the alkali neutralization of casein has foundbroad utility in nonbutterfat dairy products.

Sodium caseinate is conventionally used in such food compositions ascoffee whiteners, whipped toppings, mellorines, frozen desserts,puddings, custards, frozen cream pies, process cheese, imitation sourcreams, snack dips, baby foods, instant TABLE I.ESSENTIAL AMINO ACIDCONTENT OF PROTEINS (Grams/100 grams of protein) Argi- Histi- Isoleu-Methio- Phenyl- Threo- T t nine dine cine Leucine Lysine nine alaninenine Vallne 1 151 gi i'ie Casein 4. 3.02 6. 6 10.55 8. 60 3. 17 5. 72 4.46 8. 24 1. 17 5, 64

Milk, lactalbumin. 4. 00 2. 30 7. 50 12. 10 10. 50 2. 60 5. 00 6. 00 6.60 2. 50 5. 30

Milk, lactoglobulim... 2. 90 1. 60 6. 80 15. 50 11. 30 3. 3. 70 5. 5.88 1. 90 3. 70 Milk, dried whey. 2. 06 1. 18 5. 54 9. 11 7. 48 1. 00 2.43 4.86 4. 49 1. 06

breakfastgand the like. While sodium caseinate generally serves aspecific function in these compositions, it simultaneously serves as anutrient additive. The mixtures of this invention can effectivelyreplace sodium caseinate in all such food compositions although they areparticularly effective in coffee whitener compositions and whippedtoppings. The importance of this discovery is enhanced by the fact thatthe availability of whole milk and whole milk products such as casein isdwindling with increase in population, and that dry whey as recoveredfrom waste whey has in instances in the past been unsuitable for use insuch food compositions. The unsuitability of dried whey in suchcompositions was believed clue to the partial denaturation of theprotein and the large amounts of lactose present adversely affecting thefunctional properties of the material. The amount of the compositions ofthis invention used in any of the nonbutterfat dairy productcompositions will vary with the amount of sodium caseinate normally usedin such compositions and whether or not the sodium caseinate ispartially or wholly replaced by the compositions of this invention. inany given composition, however, the compositions of this inventionreplace sodium caseinate on a protein basis from 50 to 100 percent basedon the amount of protein available in the whey polyphosphatecompositions. Sodium caseinate is normally used in food compositions inan amount of from 0.5 to about 20 percent although higher amounts can beused if desired.

The mixtures of this composition can also be used with sodium caseinatein these food compositions in a ratio of from about 0.1 to about 100parts by weight of the mixture of this invention to from about 99.9 toabout 0 parts of sodium caseinate.

Sodium caseinate serves one or more functions in various foodcompositions containing it. For example, in compositions containing fator oil and water, this ingredient serves to encapsulate the oil dropletsand bind water, thus stabilizing the composition and preventingseparation of oil and water from the food composition. In compositionswhere air is blended or beaten into the mixture, sodium caseinate servesto further bind the air bubbles to the encapsulated oil or fat andwater, and thus stabilize the foam, i.e., the air, water, fat system. Insimilarly serves to prevent or inhibit churning in certain applications.

lt has been further found that in addition to replacing sodium caseinatein such food compositions per function, compositions of this inventionprovide to the food composition similar nutritive values based uponessential amino acid composition. This can be seen from table Ifollowing where the approximate respective constituents of amino acid,the dried whey, casein, lactalbumin and lactoglobulin are set forth.While the compositions of this invention are well suited to thenonbutterfat dairy product compositions, they can be effectivelyemployed in any food composition, as for example in process cheesecomposition.

The phosphate-whey compositions of this invention are generally employedin food compositions in an amount of from about 0.05 to about l5 percentby weight, although as indicated above, the specific amounts will varysomewhat from recipe to recipe and formulation to formulation.

When used in an emulsified-type food, the whey-phosphate compositionsshould be employed in an amount sufficient to As indicated above, thecompositions of this invention are directed primarily to utilization innonbutterfat dairy .products. Certain of these nonbutterfat dairyproducts are described in detail hereinafter. For convenience, sodiumcaseinate has been used as an illustrative component. It is understood,however, that the compositions of this invention serve as total orpartial replacement for this ingredient and substitution serves asexample.

COFFEE WHITENERS Coffee whiteners have been on the market for severalyears and have proven to be an effective substitute for whole milk andcream in coffee. Two types of coffee whiteners have been marketed: thedry and liquid form. These products have the advantage that they areless expensive than the corresponding natural dairy product. The dryform is particularly advantageous in that it requires no refrigeration,and reduces risk of spoilage. For these reasons, coffee whiteners havereceived a popular reception in such market areas as offices, and picnicand company supplies where refrigeration is not available or where riskof spillage is a problem. Sodium caseinate is commonly used in coffeewhiteners to encapsulate the fat or oil droplets, thus preventingseparation of the fat and coalescence of the droplets to form fat lakeson the surface of hot coffee. As is well known, cream often separates onthe surface of hot coffee forming globules of butterfat. Thus, whenproperly formulated and manufactured, coffee whiteners are oftensuperior in stability to cream.

Sodium caseinate is generally used in dry coffee whiteners in amounts offrom about 5 to about 10 percent based on the total composition.

Set forth below are typical coffee whitener formulations with a rangeofingredients given for each. One of these formulations is for a liquidtype coffee whitener, the other for a dry type.

In the example below, the control formulation is a typical formula forcoffee whiteners containing sodium caseinate.

Coffee whiteners, Dry

Ingredients It (Range) Sodium caseinate or 5.0 -lll.l) Phosphate-wheymixture 23.04h1l Vegetable shortening 35.0 500 Corn syrup solids35.0-50.0 (Adjusted for phosphate-whey mixture) l2.0-l 7.0 Emulsifiersand stabilizers U-S.0

As needed Dipotassium phosphate Flavoring 1n the foregoing formulationswhey-polyphosphate mixtures 5 can be used to replace the sodiumcaseinate in whole or in part.

Two typical type formulations for coffee whiteners utilizing drywhey-polyphosphate mixtures are set forth below:

In the examples which follow and throughout this specification all partsand percentages given are by weight unless otherwise specified.Additionally the following terms have the following meaning throughout:

Corn syrup solids-24 DE-Powdered maltoextrin produced by spray dryinglow concentration corn syrup. The number letter designation refers to a24 Dextrose equivalent. Carageenin is a gum extracted from red seaweed(lrish Moss). Emulsifier-ln each instance the emulsifier used was amixture of monoand diglycerides of the fat acids containingapproximately percent monoglyceride Vegetable shorteningHydrogenatedvegetable oil.

It will be noted that in the various nonbutterfat dairy products setforth herein when the whey-polyphosphate mixture of this invention isused the sugar or corn syrup solids must be adjusted. This adjustment isby reduction in amount necessary and provides a savings.

LII

EXAMPLE 1 By Weight Component W-l W2 Moisture Lactose Fat MineralsProtein A beneficiated liquid whey calculated on a dry basis had thefollowing approximate composition and was designated W3.

Approximate Composition ofW-3 Percent Moisture 5.0 Protein 620 Lactose30.0 Mineral 3.0 Phosphates evaluated were as follows:

Phosphate Phosphate l Graham's Salt (sodium polyphosphate Chain length10-12) 2 Graham's Salt (sodium polyphosphate Chain Length 25) 3 GrahamsSalt (sodium Polyphosphate Chain Length 78) 4 PotassiumPolymetaphosphate (Chain length spun-10,000 5 8:1 mixture of (No. l) and(No. 4) above.

Dry mixtures of the polyphosphate to be evaluated and whey were utilizedin a ratio of approximately 3:] protein to phosphate by weight. This dryblend was used to prepare liquid coffee whiteners having the followingformulation:

Ingredient Amount (17) W1 W2 W3 Whey-Phosphate blend 9.50 4.18 2.22 Cornsyrup solids 3.88 9.20 11.16 Vegetable shortening 10.00 10.00 10.00Dipotassium phosphate L00 1.00 1.00 Carageenin 0.10 0.10 0.10 Mono anddiglycerides 0.15 0.15 0.15 Flavoring As needed Water As needed to bringto Both the control and the test formulations were prepared as follows:

1. The sodium caseinate or whey/phosphate ingredient was blended withthe corn syrup solids, and caragcenin.

2. The dipotassium phosphate buffer was dissolved in the water.

. The blended dry ingredients were slowly added with mixing sufficientto thoroughly disperse them in the water.

4. The shortening was added.

5. The mixture was heated with constant rapid stirring in a steamjacketed kettle to F.

The emulsifier was added and permitted to melt.

. The solution was then homogenized at a temperature of 160 F. in a twostage homogenizer at 2500/500 psi.

8. The homogenized mixture was cooled to a temperature of 35 to 40 F.and thereafter permitted to agc overnight at refrigerator temperaturesbefore evaluation (approximately 40 C.).

9. When dry compositions are desired, the liquid composition is dried bysuch means as spray drying.

Evaluation:

Control with sodium caseinate was normal in all characteristics. Noseparation of the emulsion occurred during over night aging. Theviscosity, as measured on a Brookfield model HAF viscometer spindle No.l at 10 rpm. was about 70 cps. No fat droplets appeared when added tocoffee at F.

In respect to the test formulations, these were considered successful ifthey did not exhibit separation after overnight aging, they did notfeather" on addition to hot coffee and if no fat droplets appeared onthe surface of the hot coffee. 1f any of these detrimental propertieswere exhibited, the sample was designated a failure.

The table which follow sets forth the results of these tests in bothinstant and regular coffee heated to a temperature of from about 175 F.to about 180 F. The pH of regular coffee used was 503-5108. The pH ofinstant coffee was 5.01- 5.20.

TABLE ll Coffee Whiteners Prepared With Regular lnstant W-l (Nophosphate) Control Sodium Caseinate Control W-Z Control (No Phosphate)W-3 Control (No Phosphate) W-l Phosphate No. l

W-l Phosphate No. 2

g. W-l Phosphate No. 3

h. W-l Phosphate No. 4

i. W-l Phosphate No.5

W-2 hosphate Nd.- l

k. W-Z Phosphate No. 2 l. W-2 Phosphate No. 3 m. W-2 Phosphate No. 4 n.W-Z Phosphate No. 5 o. W-3 Phosphate No. 5

(+) Designates acceptable performance Designates failure The followingdescription sets forth in complete detail several other nonbutterfatdairy products:

WHIPPED TOPPING BASES Whipped toppings for desserts have been utilizedin commercial bakeries for some time; it was not, however, until theadvent of the commercial aerosol can that these toppings attainedwidespread home use. Sodium caseinate is conventionally utilized in thepreparation of the whipped topping bases utilized in both the commercialtoppings, liquid and dry as well as the aerosol can type. These toppingsare another example of nonbutterfat dairy products made withoutsacrifice of flavor or aesthetic appearance, in a potential per capitaavailability greater than natural butterfat containing commodities.Within the provisions of this invention it has been found that thesodium caseinate can be replaced totally or partially on a protein basisin whipped topping bases to provide equal or superior results. Sodiumcaseinate is utilized to fulfill the same function here as in coffeewhiteners, i.e., to bind water and encapsulate the oil or fat dropletsthereby stabilizing the emulsion and stabilizing the foam eventuallyproduced. Sodium caseinate is normally used in these compositions in anamount of from about 0.5 percent to about percent by weight.

Representative formulations of both liquid and dry whipped topping basesare set forth below showing relative ranges of ingredients.

Writer To bring to l00% Whipped Toppings, Dry

Polyphospate-whey mixture can be used to replace sodium caseinatetotally or in part in these formulations.

The sodium caseinate, or whey-polyphosphate mixture is blended with thesugar and stabilizer. The water is placed in a steam jacketed kettle andthe dry ingredients are added. The mixture is heated to a temperature ofF. The shortening and emulsifiers are melted together and added to thewater suspension and the combined mixture is heated to a temperature ofF. with stirring. The hot solution is homogenized in a two-stagehomogenizer at 1,500/500 psi. The homogenized mixture is cooled to atemperature of 35 to 40 F. and aged overnight at this temperature. Thedry composition can be prepared from the liquid composition byconventional drying techniques such as spray drying.

FROZEN DESSERTS Another area where nonbutterfat dairy products havereceived public acceptance is in the area of frozen desserts such as themellorines and milk-type" sherbets. In these compositions sodiumcaseinate is normally used to bind water, encapsulate fat droplets, andstabilize air blended into the mixture. It also serves to inhibitchurning. Sodium caseinate is normally used in the formulations of suchfrozen desserts in amounts of from about O.l to about 5 percent byweight total. It has been found that the sodium caseinate in suchformulations can be partially or totally replaced by whcypolyphosphatemixture to give equivalent or superior results.

Set forth below is a general formulation of such frozen desserts showingthe percentage range of the ingredients used.

Frozen Desserts-Mellorines,

Water To bring to l00,4

The sodium caseinate or whey-polyp'hosphate mixture is blended with thesugar and stabilizer. The water is placed in a steam jacketed kettle andthe dry ingredients are added with stirring. While stirring the cornsyrup solids are added and stirred followed by the addition of theshortening, emulsifier and salt. The mixture is heated in the kettle toa temperature of 160 F. The hot solution is homogenized in a two-stagehomogenizer at 2500/500 psi. The homogenized liquid is cooled to atemperature of 35 to 40 F. and was aged overnight at this temperature.The aged solution is frozen in a conventional commercial ice creamfreezer at 20-25 F. and then permitted to harden at a temperature ofabout l0 F. for a period of about 12 hours.

lMlTATlON SOUR CREAM A general formulation for imitation sour cream isas follows:

lmitation Sour Creams Emulsifying agents used in the formulations ofthis invention are preferably the mono and diglycerides of the fat acidsIngredients ange) usually in admixture. However, any other food gradeemulsifiers can be used. sodium casein or 5 Similarly, stabilizers otherthan carageenin such as Phosphawwhey mixture tragacanth, guar,carboxymethyl cellulose and the like can be Vegetable shorteningl0.025.0 d as bi i :53:53:ziizlsiiif-i ig mmm) Corn syrup solids can bereplaced with any other dextrose -m and emulsmm 01-20 material whichprovides equivalent results. Flavor n lor A needed Natural andartificial sweeteners such as honey, and the cyclamates can be used inplace of sugar where desired.

Similarly dipotassium phosphate is set forth herein as a buffermaterial. Other equivalent food grade buffer materials This formulationis prepared by the following procedure: can be d, h as sodium phosphateand the like. Procedure In any of the compositions of this inventionsuch flavorings Heat water to 901 10 F. Add sodium caseinate or as arenormally used in the art can be similarly used herein. Phosphate ymixture and smbilizer- Mix diS50lVe- It is another embodiment of thisinvention that the whey- Add Shortening and emulsifiel polyphosphatemixtures described above can be prepared in pasteurize with stirring atminutescombination with the oils and fats defined above as shor-Homogenize twice at 2,500 P- (0116 Stage y), p g 2O tenings. Asindicated, vegetable shortenings are preferred in temperature above 160F. during the two homogeniz i n such use. Since many of the ultimatecompositions in which Steps the whey-polyphosphate compositions of theinvention are COO] mix to 72 and add lhfi culture to be used percentemployed also contain hortening it has been found ad. buttermilk or acommercial starter, following manufacturers 25 vantageous to prepare hcompositions as Such directions) cordingly, compositions of dry wheysolids and polyphosphate Maintain at for ripening acidity Teaches P havebeen blended with shortenings and have been found to cent C001 10 o 40function when employed in such nonbutterfat dairy products as coffeewhiteners. IMITATION CREAM CHEESE 0 In these compositions thewhey-phosphate components are Sodium caseinate is an effectiveingredient in the formulaemployed in the Same ratios and amounts as areestablished tion of imitation cream cheese. Whey-polyphosphate mixtureabove- The y l p mixture is generally employed is an effectivereplacement for the sodium caseinate in whole in an amount of from abom20 to about l 10 Parts by weight or part per 100 parts by weightshortening, although amounts of from A typical general and specificformulation for imitation 35 about 50 f l 80 Parts have been found to bePreferred for cream cheese is set forth below: most apphcauons' Thewhey-polyphosphate-shortening composition is employed in the preparationof a nonbutterfat dairy product 4 generally in an amount of from about10 to about 20 percent Cheese 40 based on the total weight of thenonbutterfat dairy composi- Ingredients (Range) tion.

Sodium caseinate or 0.5-5.0 EXAMPLE 2 Phosphate-whey mixture 23-230 g rn yr solids 5. 4 Three compositions of whey-polyphosphate shortening(adjusted for phosphate-whey mixture) were prepared as set forth below.The components were as fol- Vegetable shortening l5.0-40.0 lo Stabilizerand emulsifiers 0.l5.0 Flavorings. color A d d Whey Demincralizcd wheyhaving approx. Water To bring to 100% 14% Protein Polyphosphatc Sodiumhexametaphosphate having an average chain length of l2 ShorteningCommercial hydrogenated vegetable lmitation Cream Cheese shorteninIngredients Percent C A Parts by Weight Weight Phosphate-whey (W-l)mixture 9.50 Corn syrup solids 3.80 shonening I001) 8264 015 Dry whey20.00 I653 Stabilizer and emulsifier 2.55 phosphme LOO 033 Vegetableshortening 25.00 Flavored acid 0.85 Wm 5815 60 Composition 8 Parts byWeight Weight Shortening l00.00 66.67 Phosphate-whey mixture cansimilarly effectively replace 3: 1:3 ;:3 1:; sodium caseinate in babyformulas, cream pie bases, cocoa dl'll'lltS, Instant breakfasts, andprocess cheese as well as in (,5 Composition C Pans by weigh wcgmnutrient application for soup and baby foods.

The vegetable shortening used in the formulations above Shortening loomas and throughout the specification are hydrogenated vegetable Dry wheyloom, 4a" oils. Such shortening materials are made from many oils, somePhosphate 5.00 2.44 being mixtures of such oils. All of which are wellknown in the art. Exemplary of such oils are soy bean oil, corn oil,coconut oil, peanut oil, safflower seed oil and the like. it is, ofcourse, A coffee whitener composition for the whey-phosphateunderstoodthat animal fats such as those which are convenshortening composition isas follows: tionally used as shortenings such as for example, lard, canbe used herein.

Component General Preferred Range Range Parts by WeightWhey-polyphosphate-shortening 10-20 l5-l7 Corn sugar 0-12 6-9Dipotassium phosphate 1.0 1.0 Emulsifier (mono and diglycerides) 0.100.10 Water Sufficient to balance to 100 parts by weight Homogenizingpressures as in the case of all coffee whitener compositions are fromabout 500 to about 4,000 p.s.i.

Liquid coffee whitener compositions were prepared for each ofcompositions A, B and C above employing the preferred range ofingredients in the composition. The compositions in each instance wereexcellent. Neither feathring" nor oil separation were observed. Theflavor was acceptable to taste.

It has also been found and is an additional embodiment of this inventionthat dried egg white normally employed in certain baked goods can bereplaced up to 50 percent by dried demineralized whey-phosphate mixturewith no detrimental effects on performance. Particularly preferred inthis application is sodium polyphosphate having an approximate averagechain length of about 12.

Accordingly, it has been found that compositions of dried egg albumincontaining from about one to about 100 parts of a mixture ofdemineralized dry whey containing a minimum of 25 percent protein andpolyphosphate per hundred parts by weight dried egg white can beeffectively employed in general baked goods normally containing eggwhite, without detrimental effect.

ln specialty baked goods such as angel food cake wherein a large amountof egg white is normally employed, a mixture of from about 0.5 to about10.0 parts dry demineralized wheypolyphosphate mixture per 100 partsalbumin are employed.

Considering the high cost of dried egg albumin even the minimal amountsof replacement by the dried demineralized whey-polyphosphatecompositions of this invention provide substantial savings in largevolume production bakery products.

While any of the whey-polyphosphate dry blends employing demineralizedwhey containing at least 25 percent protein as defined above can beemployed with dried egg albumin, it is preferred to employ awhey-polyphosphate mixture having a protein to phosphate ratio of fromabout two to one to about four to one and most preferred from about 2.5to one to about 3.5 to one.

The dry whey-phosphate/egg albumin mixture can effectively replace driedegg albumin with no detrimental effect upon performance.

In a typical white bakery cake replacement of 50 percent dried eggalbumin with a dry blend of demineralized whey and sodiumhexametaphosphate having an approximate average chain length of 12 in aprotein to phosphate ratio of three to one produced cakes having thefollowing specific volume:

In angel food cake it was found that percent of dried egg albuminreplaced by a dry blend of demineralized whey and sodiumhexametaphosphate in a protein to phosphate ratio of 3:] produced cakeswith the following specific volume:

Sample Specific Volume cc.lgram.

Control dried egg albumin) Sample with 10% replacement From theforegoing it can be seen that the partial replacement of dried egg whitehad no detrimental effect on the specific volume of the cakes.

A typical bakery cake formulation and one in which a portion of the eggwhite is replaced is set forth below:

Ingredient Control 16 Test Amounts Flour 25.52 2552 Salt 0.89 0.89Baking powder 1.47 1.47 Nonfat dry milk (low heat) 3.50 3.50 Sugar 32.4830.38 Shortening 12.76 12.76 Dried egg albumin 2.18 1.09 Demineralizedwhey (W2) 2.90 Sodium hexametaphosphate 0.29 Water 21.20 21.20

The cake was prepared as follows:

1. Blend dry ingredients. 2. Add shortening and mix until evenlydistributed. 3. Add dried egg white or demineralized whey 25 percent ormore protein/phosphate mix until throughly blended. 4. Add water mixuntil batter is smooth. 5. Bake in greased-floured, lined cake pan at375 F. or 20 minutes. An angel food cake mix was prepared in two partsas follows:

Directions 1. Pour water into mixing bowl, add a mix blend 1 minute atlow speed, mix at high speed until peaks are formed.

2. Blend in mix at low speed.

3. Bake in appropriate size angel food cake pan for 25 minutes at 375 F.

4. lnvert pan to cool before removing cake.

Dry demineralized whey as employed herein has had a portion of thenaturally occurring minerals removed by such techniques as dialysis,electrodialysis, ion exchange or the like. For purposes of thisinvention demineralized whey preferably contains no greater amount than5 percent minerals based on the dry whey composition and most preferablyless than 3.5 percent. Demineralized whcy is typified and illustrated byW2 above.

Clearly, many variations and modifications are within the scope andspirit of this invention and therefore no unnecessary limitations shouldbe implied from the foregoing specification.

What is claimed is:

l. A food additive composition consisting essentially of dry particulatemixture of dry whey solids and from one percent to about 40 percent byweight based on the percent whey protein of an alkali metalpolyphosphate having a P content in excess of 66 weight wherein saidalkali metal has a molecular weight greater than and less than 50.

2. The composition of claim 1 wherein the alkali metal is sodium.

3. The composition of claim 1 wherein the alkali metal is potassium.

4. The composition of claim 1 wherein the linear alkali metalpolyphosphate is Graham s salt.

5. The composition of claim 1 wherein the linear alkali metalpolyphosphate is present in an amount of from about 10 percent to about40 percent.

6. The composition of claim 5 wherein the alkali metal linearpolyphosphate is sodium polyphosphate.

7. The composition of claim 1 wherein the linear alkali metalpolyphosphate is present in an amount of from about 25 to about 35percent by weight.

8. The composition of claim 1 wherein the linear alkali metalpolyphosphate is sodium polyphosphate having an average chain lengthfrom about 12 to about 35 inclusive.

9. A food composition containing from about 0.05 to about percent of thecomposition of claim 1.

10. A food composition containing from about 0.05 to about 15 percent byweight of the composition of claim 6.

11. The composition of claim 10 wherein the hood composition is a coffeewhitener.

12. A composition comprising shortening and from about to 1 10 parts byweight per 100 parts by weight shortening of a composition of dried wheyand an alkali metal polyphosphate having a P 0 content in excess of 66percent wherein said alkali metal has a molecular weight greater than 10and less than 50, said whey polyphosphate mixture having a protein tophosphorus ratio of from about 5:1 to about 2:1.

13. A composition of claim 12, wherein the whey phosphate mixture ispresent in an amount from about 50 to about 80 parts by weight per 100parts by weight shortening.

14. A composition of claim 12, wherein the whey employed is ademineralized whey containing less than 5 percent by weight of the totaldry whey composition of the naturally occurring whey minerals.

15. A composition comprising dried egg white and from about one to about100 parts by weight per 100 parts dried egg white of a compositioncomprising demineralized whey containing no more than five parts byweight of the naturally occurring whey minerals based on the total drywhey composition and an alkali metal polyphosphate having a P 0 contentin excess of 66 percent, wherein said alkali metal has a molecularweight greater than 10 and less than 50, said whey phosphate compositionhaving a protein to phosphate ratio of from about 5:] to about 2: l.

16. The composition of claim 15 wherein the demineralized whey containsless than 3.5 parts by weight of the naturally occurring whey mineralsbased on the total composition of the dry whey and wherein the alkalimetal polyphosphate is sodium hexametaphosphate having an approximateaverage chain length of l2.

17. A nonbutterfat dairy composition normally containing sodiumcaseinate selected from the group consisting of coffee whiteners,whipped toppings, mellorines, frozen desserts, puddings, custards,frozen cream pies, process cheese, imitation sour cream, snack dips,baby foods, and instant breakfasts, wherein from about 1 to I00 percentby weight protein basis of sodium caseinate requirement has beenreplaced by the composition of claim 1, said replacement being in anamount sufficient to provide the functional equivalence of the replacedsodium caseinate.

18. The composition of claim 17 wherein the nonbutterfat dairy productis a coffee whitener.

19. A method for providing a food composition normally containing sodiumcaseinate which comprises replacing at least a part of the sodiumcaseinate requirement of said food composition with a dry particulatemixture of dry whey solids and from I to about 40 percent by weightbased on the percent whey protein of an alkali metal polyphosphatehaving a P 0 content in excess of 66 percent wherein said alkali metalhas a molecular weight greater than 10 and less than 50, saidreplacement being in an amount sufficient to provide the functionalequivalents of said replaced sodium caseinate.

20. The method as recited in claim 19 wherein the alkali metalpolyphosphate is Graham s salt.

21. A method as recited in claim 19 wherein the alkali metalpolyphosphate is present in an amount of from about 10 percent to about40 percent by weight.

22. The method as recited in claim 19 wherein the alkali metalpolyphosphate is sodium polyphosphate having an average chain lengthfrom about l2 to about 35 inclusive.

23. The method as recited in claim 19 wherein said food composition isselected from the group consisting of coffee whiteners, whippedtoppings, mellorines, frozen desserts, puddings, custards, frozen creampies, processed cheese, imitation sour creams, snack dips, baby foods,and instant breakfasts.

" UNITED S'UJEIQS PATENT OI' EFDCE Ch K'IEFTCATE OF CQRLUJIC'UUN PatentNo. 3,620,757 Dated November 16, 1971 Rudolph H. Ellinger and Mark G.Schwartz Inventofls) It is certified that error appears in theabove-identified patent and that said Letters Patent are herebycorrected as shown below:

" Column 1, line T l, after the words "residual from the" T insert--milk--.

Column 2, line 1, after the word "contains" insert -soluble;

line 4, after the word "whey" insert -will- Columns 3 and TABLE I, lastline, column "Leucine" the figure "9.11" should read -9.10--

Column 5, line 59, the word "maltoextrin" should read -maltodextrin--;line 40, the word "number" should read -numeral-.

Column 6, line 8, the words "Phosphates evaluated were as follows shouldbe moved down; line 59, the word "Flavoring" should be aligned with "Asneeded"; line 40, the word "Water" should be aligned with "As needed tobring to 100%" Column 7, line 4, the figures "5 .03-5 :08" should read-5 .03-5 .08--; TABLE II, under the column "Instant" delete "j W-2Phosphate N0. 1" and insert TABLE II, under the column "Regular" insertfor "j TABLE 11, under the column "Whiteners Prepared With" insert after"i. -j W-2 Phosphate No. l--.

Column 8, line 11, the word "Polyphospate-whey should read--Polyphosphatewhey-- Column 11, line 17, the word "feathring" shouldread feathering; line 22, after "50 percent by insert -weight by-; line25, the word "wheyphosphate should read ;-whey-polyphosphate-; line 65,the words 5%Adry demineralized wheysodium" should read --50%Ldrydemineralized wheysodium--; line 66, the figure "2.8" should read rzggiUNITED PATENT (my (15';

CEHFIFIC/ilifi 0F CQhHEC'iICNFQ Patent No. 5,620,757 Dated November 16,1973.

Inventor(g) Rudolph H. Ellinger and Mark G. Schwartz PAGE 2 It iscertified that error appears in the above-identified patent and thatsaid Letters Patent are hereby corrected as shown below:

Column 13, line 5, Claim 1, after the word or lnser line 32, Claim 11,the word "hood" should read --food--. 7 n Column 1%, line 19, Claim 17',after "from about 1 to insert ----about---; line 20, Claim 17', afterthe word of" insert --the.

Signed and sealed this 26th day of September 1972.

(SEAL) Attest:

EDWARD M.FLETCHER,JR.

ROBERT GOTT SCHALK Attesting Off'icer Commissioner of Patents

2. The composition of claim 1 wherein the alkali metal is sodium.
 3. Thecomposition of claim 1 wherein the alkali metal is potassium.
 4. Thecomposition of claim 1 wherein the linear alkali metal polyphosphate isGraham''s salt.
 5. The composition of claim 1 wherein the linear alkalimetal polyphosphate is present in an amount of from about 10 percent toabout 40 percent.
 6. The composition of claim 5 wherein the alkali metallinear polyphosphate is sodium polyphosphate.
 7. The composition ofclaim 1 wherein the linear alkali metal polyphosphate is present in anamount of from about 25 to about 35 percent by weight.
 8. Thecomposition of claim 1 wherein the linear alkali metal polyphosphate issodium polyphosphate having an average chain length from about 12 toabout 35 inclusive.
 9. A food composition containing from about 0.05 toabout 15 percent of the composition of claim
 1. 10. A food compositioncontaining from about 0.05 to about 15 percent by weight of thecomposition of claim
 6. 11. The composition of claim 10 wherein the foodcomposition is a coffee whitener.
 12. A composition comprisingshortening and from about 20 to 110 parts by weight per 100 parts byweight shortening of a composition of dried whey and an alkali metalpolyphosphate having a P205 content in excess of 66 percent wherein saidalkali metal has a molecular weight greater than 10 and less than 50,said whey polyphosphate mixture having a protein to phosphorus ratio offrom about 5:1 to about 2:1.
 13. A composition of claim 12, wherein thewhey phosphate mixture is present in an amount from about 50 to about 80parts by weight per 100 parts by weight shortening.
 14. A composition ofclaim 12, wherein the whey employed is a demineralized whey containingless than 5 percent by weight of the total dry whey composition of thenaturally occurring whey minerals.
 15. A composition comprising driedegg white and from about one to about 100 parts by weight per 100 partsdried egg white of a composition comprising demineralized wheycontaining no more than five parts by weight of the naturally occurringwhey minerals based on the total dry whey composition and an alkalimetal polyphosphate having a P2O5 content in excess of 66 percent,wherein said alkali metal has a molecular weight greater than 10 andless than 50, said whey phosphate composition having a protein tophosphate ratio of from about 5:1 to about 2:1.
 16. The composition ofclaim 15 wherein the demineralized whey contains less than 3.5 parts byweight of the naturally occurring whey minerals based on the totalcomposition of the dry whey and wherein the alkali metal polyphosphateis sodium hexametaphosphate having an approximate average chain lengthof
 12. 17. A nonbutterfat dairy composition normally containing sodiumcaseinate selected from the group consisting of coFfee whiteners,whipped toppings, mellorines, frozen desserts, puddings, custards,frozen cream pies, process cheese, imitation sour cream, snack dips,baby foods, and instant breakfasts, wherein from about 1 to 100 percentby weight protein basis of sodium caseinate requirement has beenreplaced by the composition of claim 1, said replacement being in anamount sufficient to provide the functional equivalence of the replacedsodium caseinate.
 18. The composition of claim 17 wherein thenonbutterfat dairy product is a coffee whitener.
 19. A method forproviding a food composition normally containing sodium caseinate whichcomprises replacing at least a part of the sodium caseinate requirementof said food composition with a dry particulate mixture of dry wheysolids and from 1 to about 40 percent by weight based on the percentwhey protein of an alkali metal polyphosphate having a P2O5 content inexcess of 66 percent wherein said alkali metal has a molecular weightgreater than 10 and less than 50, said replacement being in an amountsufficient to provide the functional equivalents of said replaced sodiumcaseinate.
 20. The method as recited in claim 19 wherein the alkalimetal polyphosphate is Graham''s salt.
 21. A method as recited in claim19 wherein the alkali metal polyphosphate is present in an amount offrom about 10 percent to about 40 percent by weight.
 22. The method asrecited in claim 19 wherein the alkali metal polyphosphate is sodiumpolyphosphate having an average chain length from about 12 to about 35inclusive.
 23. The method as recited in claim 19 wherein said foodcomposition is selected from the group consisting of coffee whiteners,whipped toppings, mellorines, frozen desserts, puddings, custards,frozen cream pies, processed cheese, imitation sour creams, snack dips,baby foods, and instant breakfasts.